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Salumi di Mora Romagnola
The lean parts alternating with pinky fat marbling give our Coppa the distinctively delicate aroma that becomes refined with gradual curing. Cured for about 6 months.
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The lean parts alternating with pinky fat marbling give our Coppa the distinctively delicate aroma that becomes refined with gradual curing. Cured for about 6 months.
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© 2014 - 2016 Comunità San Patrignano Società Cooperativa Sociale - P. Iva: 04044850404
Via San Patrignano, 53 - Coriano (Rimini) - +39 0541 362 111